I made this last night, not the exact measurements, but I was in the ball park. At least in my oven, I found that I needed more heat then the 415 suggested. Next time I make it I'll probably go with 475-500 degrees. I like my dough a bit crispy. Also, I did a sourdough, Next time I'd go with just a standard yeast dough.

I used RamirOk’s formulation to make the Schiacciata all’uva. I didn’t have the brands of flours that RamirOk uses so I used the Mondako flour as the main flour and semolina durum flour as the whole wheat flour. I also changed the sea salt to kosher salt. My dough was only cold fermented since Friday, then was left out at room temperature to ferment more today, and also more fermenting of the dough while letting it proof in the pan two more times at room temperature. I replaced the brown sugar with raw sugar as a topping. I used 25 grams of raw sugar for the 12”x12” Schiacciata all’uva for the one topping.

I decided to bake at the hottest temperature my oven would get to (a little over 500 degrees F) for the first part of the bake, or until I thought the crust was set. When I thought it had baked enough at the higher temperature I lowered the oven temperature to 475 degrees F. The Schiacciata all’uva was baked on the second rack from the top of the oven, and when I saw the crust beginning to brown faster than the bottom, I moved the steel pan to the bottom rack of my home oven. The total bake time was 14 minutes.

Thanks RamirOk for posting about Schiacciata all’uva! I would never have thought of trying this type of focaccia if you wouldn’t have posted about it. You were right that the sweet explosion of the grapes with the sugar and fresh rosemary is a treat. The raw sugar I used gave the top crust a nice touch. It was just a little crunchy. The slices of focaccia had a very light crumb.

Looks amazing Norma, very tasty. I'm very happy to have contributed a little in this wonderful site.

RamirOk,

Thanks for saying the focaccia looks amazing and tasty. I never would have thought to try this, without your post. I saw how amazing your Schiacciata all’uva looked and thought I had to try it. You also gave me the other helpful hint on how to oil my pan.

buceriasdon

Next time I make this and there will be a next time, I will up the hydration by 10% and change the baking method a bit, but for not having made focaccia in quite some time it was good, but a little dry. One thing I do different is oven roast the grapes first to concentrate the flavor. Mucho gracias RamirOK.Don

buceriasdon

Peter, I used .130 TF with San Blas AP 11.5 protein and La Perla Integral flour 13.21 protein. Same day dough. Like I said, next time more water, I used 58%, and overnight CF. I made it small so as to not have a lot of leftovers but people here at the hotel finished it off in no time. A reason to have another go at it soon. Don

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buceriasdon

I made a preferment last night and baked this afternoon. Take off on Silverton's recipe, very pleased with the way it turned out overall, anyways once again I barely got a picture and it was gone. Next time, more grapes!!Donadd. A guest here was kind enough to bring one piece so I could get a pic........then poof,gone.

buceriasdon

Thanks Robyn! I do believe I have got my go to recipe now once I get my grape amount sorted out. I have to use up the grapes I have on hand, so it's another one today. I'm dedicated to oven roasting the grapes, I find it concentrates the flavor and cuts back the water content. Hasta luego.Don

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buceriasdon

In the interest of science I wanted to see what a few unroasted grapes would do. One thing I noticed when pressing them into the dough was they wanted to come back to the surface more than the roasted grapes. My theory is the roasted grapes have somewhat of a wrinkled raisin like skin that better grips the soft dough plus perhaps having less moisture from baking. You can defiantly see the difference after baking. I sprinkled a bit more sugar on the top hence the darker browning, I like it better.Don

I just happened to hit back on this thread and saw that you made the schiacciata, beautiful job. How did you like it, and will this be part of your regular pizza rotation? I had two ideas to change it up, cherries when in season, although pitting is a pia, and a dessert style pizza with "plum sweets". Plum Sweets" are chocolate covered pieces of prunes, absolutely delicious little morsels that would be outstanding for a dessert pizza.

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Rest In Peace - November 1, 2014

buceriasdon

Hi Dave, Thanks but I really credit Nancy Silverton's focaccia recipe for whatever success I've had. If I ever see some Bob's Red Mill rye flour I'm going to bring it home with me, however I like the blend of the Integral flour available here also. I'll have to keep my eyes open for the chocolate covered prunes, can't say I've seen them around this part of the world.Don